Tofu Meatballs

What to expect from this recipe?

These tofu meatballs are packed with a combination of aromatic herbs and spices that will mimic the savory flavor of Italian meatballs but without the meat! Once seasoned, they are then pan-fried or baked to form a crispy crust with a tender and juicy interior.

While we love TVP to mimic vegan ground beef, we used minced frozen tofu to mimic ground chicken. We were pleasantly surprised when we first started using this ingredient. It is absolutely fantastic. Since then, we make vegan sausage, vegan breakfast patties, and vegan tofu burger with this. It is a godsend, I tell you. So keep one tofu in your freezer all the time. You know, just in case.

Here’s why this is the best tofu meatball recipe:

• It is easy to make, using simple ingredients and equipment you likely already have at home.
• The meatballs are mouthwateringly aromatic and flavorful, crispy on the outside and moist on the inside.
• It is incredibly versatile and customizable. We share several creative ways to prepare and serve your tofu meatballs in this recipe.
• Unlike some meatballs, these vegan tofu meatballs won’t fall apart when you add them to the sauce.
• The meatballs are easy to store and freezer friendly, so you can make them ahead of time or save them to eat later.

Ingredients

You will see why it is so easy to make. I bet you have all ingredients already in your pantry to make meaty tofu meatballs.

• Firm tofu – Frozen for at least 24 hours.
• Breadcrumbs – Use gluten-free ones if you need to.
• Cornstarch – You can also use tapioca starch.
• Dairy-free milk – We recommend oat, almond, or cashew milk.
• Onion (Finely chopped)
• Garlic (Finely chopped)
• Olive oil – To make it juicy.
• Worcestershire sauce – There is a vegan and gluten-free brand we also use. Alternatively, opt for soy sauce or tamari.
• Oregano (dried)
• Basil (dried)
• Nutritional yeast
• Salt and black Pepper

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Preparing tofu

1. Use frozen tofu that has been in your fridge for at least 24 hours. Thaw overnight.
2. Squeeze the thawed tofu hard using your hand. You should have a sponge-like texture at the end.
3. Using a food processor, chop the tofu into small crumble-like pieces. They will have a chewy, bouncy texture, just like minced chicken.

Making onion-garlic puree

Why should you not skip this step? We use acclaimed chef, Joe Sasto’s method to make onion less aromatic, but sweeter. This puree also adds the necessary juiciness compared to other tofu meatballs recipes. I guarantee you that the texture will be the best you ever tasted.

1. Preheat a frying pan or skillet over medium heat.
2. Add one tablespoon of olive oil and the finely chopped onion and garlic.
3. Cook the onion and garlic over medium-low heat until they become tender but not caramelized. They should have an opaque, yellow color.

4. Move the onion and garlic with the remaining oil to a bowl and blend it using a hand blender.

Making tofu meatballs

1. In a large mixing bowl, add the tofu crumbles, breadcrumbs, dairy-free milk, cornstarch, onion and garlic, one tablespoon of olive oil, Worcestershire sauce, oregano, basil, salt, black pepper, and nutritional yeast.

2. Mix well using a spatula or with your hands.

2. Use your hands to roll the meatball into small balls (approximately 1 Tbsp size).

3. Heat a frying pan over medium heat. Add a bit of coconut or olive oil and fry them on each side for a couple of minutes until they reach a nice brown color. You will not need to add oil if it is a non-stick frying pan.

If baking the tofu balls in the oven, preheat the oven to 390 degrees Fahrenheit (ca. 199 °C). Then take a baking sheet with parchment paper and bake them for approximately 15-20 minutes.

Cooking tips

• Use frozen, thawed tofu – For the best results, use frozen tofu. Raw tofu will be too moist and spongy, even after pressing.
• Completely dry the tofu – The tofu must be completely dry to the touch before mincing it with the food processor. Otherwise, the recipe will fail. That is why we recommend squeezing the tofu with your hands or with the help of a milk bag to really get it dry.
• Bake (or fry) before simmering in sauce – To prevent the meatballs from falling apart after adding sauce, we recommend baking or frying first to form a crispy outer crust.

Variations

You can customize these tofu meatballs to fit your unique taste and preferences in several ways. Here are a few of them:

• Fresh herbs: Use fresh basil and oregano instead of their dried counterpart. You can also add fresh parsley, but you will need to adjust the other green herbs to keep the same total quantity per the recipe card.
• Different herbs: Instead of basil and oregano, try combining rosemary, thyme, and sage for a different flavor profile.
• Extra spices: Kick up the flavor and heat level by adding chili powder, ground peppers, or crushed red pepper flakes into the meatball mix.
• Different sauces: Mix things up using our homemade marinara sauce, caramelized carrot pasta sauce, vegan cashew alfredo sauce, or vegan mac and cheese sauce as a meatball sauce or glaze.

Serving ideas

When it comes to serving tofu meatballs, the possibilities are almost endless! Here are many vegan-friendly ways you can serve up these delicious crowd-pleasers:

• Spaghetti and meatballs – Use our vegan marinara sauce (pictured below) to make a vegan version of spaghetti and meatballs. Check out our roundup of vegan pasta recipes for even more pasta ideas.

Equipment

• Food processor
• Tofu press – We recommend the TofuBud press as it is quick, easy, and will do it so without any mess or waste.
• Cast iron skillet or frying pan – We use the one from UnoCasa.

Storing tips

In the fridge: Store the meatballs in an airtight container for 3-4 days. Store the sauces separately to prevent the meatballs from soaking up the sauce and falling apart.

In the freezer: These tofu meatballs are freezer-friendly after being cooked. We do not recommend freezing as an uncooked mixture, as the meatballs will be too moist when thawed.

Thawing: To thaw, warm them under the broiler, in the oven, or in a frying pan to make the crust crispy again.

FAQs

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Tofu Meatballs

Nandor Barta

Tossed in an Italian-style seasoning and cooked to golden-brown perfection, these tender, juicy, and delicious vegan tofu meatballs will have you believing you are dining at an authentic Italian restaurant! The key is minced frozen tofu. They are easy to make, incredibly versatile, and ready to serve in just 40 minutes.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Appetizer, Main Course

Servings 14 balls

Calories 60kcal

Equipment

• Food processor
• our Cast-iron Skillet by UnoCasa
• TofuBud (pressing tofu in 15 minutes)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4 oz Firm tofu measured as drained and squeezed
• ▢ ½ cup Breadcrumbs
• ▢ 2 tbsp Cornstarch
• ▢ ¼ cup Dairy-free milk
• ▢ ½ Onion
• ▢ 2 cloves Garlic
• ▢ 3 Tbsp Olive oil
• ▢ 2 tsp Worcestershire sauce
• ▢ 1 tsp Oregano dried
• ▢ 1 tsp Basil dried
• ▢ 1 tsp Salt
• ▢ 1 Tbsp Nutritional yeast
• ▢ ⅛ tsp Black pepper

Choose your sauce

• ▢ Healthy Vegan Marinara Sauce pictured
• ▢ Caramelized Carrot Sauce
• ▢ Vegan Mac and Cheese Sauce
• ▢ Vegan Cashew Alfredo Sauce

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Instructions

 

Pre-cooking onion and garlic

• Take a frying pan or skillet and pre-heat to medium heat. Add 1 Tbsp of olive oil and the finely chopped onion and garlic. Cook on medium-low heat the onion and garlic until tender but opaque, yellow, and not caramelized.
• Add onion and garlic with the remaining oil to a bowl and blend it with a hand blender.

Preparing tofu

• For the best result, use frozen tofu. Thaw it overnight, then squeeze it hard. Use your hand or a milk bag. You will have a sponge-like texture at the end.
• Use a food processor to chop the tofu into smaller crumble-like pieces.

Mixing and forming meatballs

• Add tofu crumbles, breadcrumbs, dairy-free milk, cornstarch, onion and garlic paste, 1 Tbsp olive oil, Worcestershire sauce, oregano, basil, salt, black pepper, and nutritional yeast to a large mixing bowl. Mix everything well with a spatula or with your hands.
• Form small balls (1 Tbsp size) with your hands.

Baking or frying

• Bake the tofu meatballs in a preheated oven of 390 Fahrenheit (ca. 199 °C) for 15-20 minutes.
• Or take a frying pan and heat it on medium heat. Add a bit of coconut or olive oil if you don't have a non-stick pan. Fry them on each side for a couple of minutes to give them a nice brown color. 
• Serving suggestions above the recipe card!

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Video

Nutrition

Nutrition Facts

Tofu Meatballs

Amount Per Serving (1 ball)

Calories 60 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 245mg11%

Potassium 36mg1%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 20IU0%

Vitamin C 1mg1%

Calcium 27mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.